Dilly Sole

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My dh developed an allergy to white fish many years ago, but this was a dish we both loved; i served it often in the early 80s. It doubles easily if you want to feed more people.

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Steps

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Preheat oven to 450 f.

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Spray an eight-inch baking dish with nonstick cooking spray and set aside.

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With paper towel , pat fish dry.

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Spread mayo on the broad half of each fillet and season with the salt and pepper.

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Tear toast into pieces and place in a food processor.

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Whirl toast until it is in crumbs.

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With processor running , drop garlic clove down chute and let process until chopped.

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Add butter , dill and lemon zest to processor and process until combined.

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Sprinkle this crumb mixture evenly over the fillets where you spread the mayo , then fold the narrow end of the fillets over the crumb mixture to form a roll.

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Place in prepared pan and bake in preheated oven for 10 minutes , or until the sole flakes when tested with a fork.

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Serve with steamed rice , broccoli , and fresh lemon wedges.

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Ingredients

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sole fillet, mayonnaise, salt, fresh ground black pepper, whole wheat bread, garlic, butter, fresh dill, lemon, zest of